Mix well, then spoon in a large, shallow bowl. Leave to drain for at least 15 minutes and only then season with plenty of salt and pepper and 1/2 tablespoon of the vinegar. I’m not feeling that inspired in the kitchen, even though fall’s just around the corner (respite from the heat, please come! Meanwhile, fill a medium saucepan with plenty of water and place over high heat. Bring to a boil, then let simmer for approx. Heat the oven to 475 degrees. 1/2 tsp pepper, divided. We are also an Amazon Associate, and may earn commissions from qualifying purchases from Amazon.com. Return the garlic and onion to the pan, then add the lentils, stock, wine, 450ml of water and ¾ teaspoon of salt. Mix well, then spoon in a large, shallow bowl. Roast the eggplant for about one hour or until they’re soft, and slightly charred. So, into the pot lentils went. The skin can be discarded. 4 eggplants, pricked a few times with a knife (about 2 pounds, 6 ounces/1.1 kg), 2 tablespoons olive oil, plus extra to serve. Drain, then set aside to dry out slightly. Sorry to hear that this didn’t work for you! Preheat the broiler. Dice the carrots and onion, halve the cherry tomatoes, and slice the basil into ribbons. Pierce the eggplants in a few places. I shared about it on TikTok and received so many requests for a recipe video that I decided I’d write down the full recipe too. Sep 18, 2018 - This soft, delicate stew of puy lentils and aubergine is taken from Yotam Ottolenghi's SIMPLE cookbook. Place the eggplants on a baking sheet and roast for 1 hour, turning them over halfway through, until the flesh is completely soft and slightly smoky. https://susansalzman.com/puy-lentils-eggplant-tomatoes-ottolenghi-recipe France's famous green lentils du Puy come together with roasted eggplant, tomatoes and yogurt in this fabulous vegetarian main course adapted from Yotam Ottolenghi's Ottolenghi Simple. Pour into a 7×11-inch/28x18cm baking dish and set aside. Turn them a few times. Tip into a bowl, leaving the oil behind. See above problem. Two chocolate chip cookies from the Internet. I was hooked! While the eggplants are broiling, you can prepare your vegetables. Add the onion, celery, garlic and bay leaf and cook over moderate heat until softened. sauce, Escarole salad with egg and crispy prosciutto, Escarole salad with walnuts and Roquefort, 'Falastin' Baked Kofta with Eggplant and Tomato, Fuchsia Dunlop's Slivered Pork with Flowering Chives, Green lentil and baby kale super-warming detox soup, Habib's Bouri de Bizerte (Tunisian Loup de Mer), Harissa-marinated chicken skewers (pargiyot), José André's Corn on the Cob with Elote Slather, Josef Centeno's Tía Carmen's Flour Tortillas, Leela Punyaratabandhu's Green Papaya Salad, Leela Punyaratabanhu's Shrimp-Coconut Relish, Marcella Hazan's Meat Sauce, Bolognese Style, Madhur Jaffrey's Peas and Potatoes Cooked in a Bihari Style, Ottolenghi's Stuffed Zucchini with Pine Nut Salsa, Palestinian Chopped Salad (Salata Arabieh), Pappardelle with Marcella Hazan's Ragù Bolognese, Phat Phrik Khing (Sweet Dry Curry of Pork and Long Beans), Potato gnocchi with butter and sage sauce, Roasted Cauliflower Soup with Brown Butter or Harissa, Roasted Cauliflower with Punjabi Seasonings, Savory Summer Tart with Chard and Mushrooms, Sheet-pan Chicken Thighs with Turnips and Savoy Cabbage, Sonoko Sakai's Potato Salada (Japanese Potato Salad), Sugar snap pea salad with lemon and parmesan, Sweet Potato Gratin with Sage-Butter and Thyme, Taste of Persia New Year's Bean Soup (Ash-e-Reshteh), Tom Kha Kai (Coconut-Galangal Chicken Soup), Toni Tipton'Martin's Layered Garden Salad, Ye Ocholoni Ina Doro Shorba (Ethiopian Peanut-Chicken Soup), Persian Chicken Soup with Chickpea and Lamb Meatballs, appellation d’origine protégée lentilles du Puy, https://cookswithoutborders.com/ottolenghi-puy-lentils-and-eggplant?rq=puy. Season with salt, pepper, about half the vinegar, and a drizzle of olive oil. Stir for a minute, then add the coconut milk, 800ml water and a teaspoon of salt. Third, … Puy Lentils with Eggplant, Tomatoes, and Yogurt (Photography by Jonathan Lovekin) Serves four as a starter or side or two as a main If you want to really get a smoky taste into the flesh of the eggplant, though, it’s best to put it directly on the open flame on your stove. ), and it’s my favorite season for produce. Jade: bad with idioms, good with chopping. Add the cooked vegetables to the lentils, followed by the fresh herbs, and stir gently. Lentils with Roasted Eggplants. You can thank Kyle’s chef crush, Yotam Ottolenghi, for our latest recipe post – Roasted Eggplant with Lentil and Tomato. 1. Only two ingredients — lemon and milk — are what it takes to make paneer at home. If starting with ready-cooked lentils, just tip them into a large bowl and add the eggplant flesh, tomatoes, oil, lemon juice, garlic, 2 tbsp of oregano, 3.4 tsp salt, and a good grind of pepper.